Desarrollo de nuevos Productos
Productos bajos en colesterol (mayonesas, magdalenas, tocinillo de cielo)
- «Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent”. Journal of Food Engineering, 97, 243-252, 2010.
- «Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins”. LWT – Food Science and Technology 62, 613-619, 2015.
- «Development and characterization of a new sweet egg-based dessert formulation”. International Journal of Gastronomy and Food Science, 2, 72-82, 2015.
Films comestibles obtenidos a partir de diferentes proteínas:
- «Approaches for casein film uses in food stuff packaging”. AFINIDAD 577, 26-29, 2017.
Development and characterization of egg yolk and egg yolk fractions edible films”. Food Hydrocolloids 70, 229-239, 2017. - «Transparent and edible films from ultrasound-treated egg yolk granules”. Food and Bioprocess Technology (in press), 2018.
- «Edible films from residual delipidated egg yolk proteins”. Journal of Food Science and Technology 54, 3969-3978, 2017.
Snacks bajos en calorías
- «Egg yolk fractions as basic ingredient in the development of new snack products”. International Journal of Gastronomy and Food Science 3, 23-29, 2016.
Gelatinas bajas en calorías
- «Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels”. International Journal of Gastronomy and Food Science 3, 30-37, 2016.